Adapted from a recipe by SousVide Supreme Culinary Specialist, Madeline Fiore
- ¼ cup plus 2 teaspoons (70 ml) coconut oil, melted, divided use
- 1 ¼ cups (300 ml) coconut milk
- ¼ cup (60 ml) water
- ½ cup (96 grams) sugar
- 1/8 teaspoon (0.6 ml) sea salt
- ½ teaspoon (2.5 ml) almond extract
- ¼ teaspoon (1.25 ml) vanilla extract
- 8 ounces (227 grams) sweet rice flour
- ½ teaspoon (2.5 ml) baking powder
- ¼ teaspoon (1.25 ml) baking soda
- 1 banana leaf (available at Latino and Asian markets), optional*
2 tablespoons (28 g) butter, melted
2 tablespoons (30 ml) granulated sugar
1/2 cup (37 g) sweetened shredded coconut
- Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least the fill line.
- To properly fill the water bath to the correct level for baking:
- Fill the cake pan with water.
- Set the pan onto the perforated rack in the water bath.
- Add enough water to bring the water level up to within ½ inch (1.25 cm) of the rim of the cake pan.
- Remove the cake pan, empty into sink, dry well.
- Rinse the banana leaf, pat it dry, and cut it into a round about 1 inch (2.5 cm) larger on all sides than a 9-inch (23 cm) loaf pan. Oil the banana leaf and fit it into the pan with the edges coming up the sides of the pan. Set aside.
- Preheat the SousVide Supreme to 195F/90.5C.
- In a large bowl whisk together the coconut milk, water, sugar, remaining coconut oil, salt and extracts.
- In a small bowl whisk together the rice flour, baking powder and baking soda.
- Stir the rice flour mixture into the coconut milk mixture until smooth and thick.
- Pour the batter into prepared cake pan, cover with foil, and poke several tiny holes in the foil.
- Cook in water bath for 1 ½ hours.
- Remove the cake from water bath and let cool to room temperature for least one hour.
- To finish,
- Heat the oven broiler to high heat.
- Remove the cake from the pan.
- Brush the top of the cake with the melted butter and sprinkle liberally with coconut.
- Put the cake on a cookie sheet and under the broiler for 3 to 5 minutes to melt the sugar and brown the edges of the coconut.
- Slice and serve warm.
* The banana leaf, though optional, will lend a traditional island flavor to the cake. You can simply oil the pan or use oiled parchment or a silicon cake liner.